Dairy beef fillet in ash with caramelised cream gravy from Ekstedt: The Nordic Art of Analogue Cooking (page 234) by Niklas Ekstedt

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Basque beef fillet for dairy beef fillet, and burnt skin from ember-baked leeks for burnt skin from ember-baked onion. You may use the clarified butter recipe on page 284.

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